30-Minute One Bowl Oatmeal Raisin Cookies
These soft and chewy oatmeal raisin cookies come together in just one bowl, making cleanup a breeze. The addition of Greek yogurt creates tender, moist cookies with a perfect balance of warm spices. Packed with old-fashioned oats, plump raisins, and crunchy walnuts, they deliver classic comfort food flavors with a slightly healthier twist. The simple mixing method means no electric mixer required - just stir everything together for bakery-quality results. Perfect for lunchboxes, afternoon snacks, or whenever you crave homemade cookies without the fuss.
Ingredients
- 2 cups all-purpose flour, or Ultragrainalmond flour1:1gluten-freegluten-free
use 1:1 ratio but cookies will be more delicate
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt, plus extra pinch
- 1 cup granulated sugar, or natural granulated sugarcoconut sugar1:1refined-sugar-free
cookies will be slightly less sweet with deeper flavor
Full guide → - ½ teaspoon cinnamon
- ¼ teaspoon nutmeg, freshly ground(optional)
- ⅝ cup old fashioned oats
- ½ cup oil, grapeseed, olive, coconut or favorite
- 2 ½ tablespoons molasses, mild
- 1 large eggflax egg1 flax eggveganeggs-free
mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes
Full guide → - ⅓ cup Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup walnuts, toasted and chopped
- ½ cup raisins
Instructions
- 1
Preheat oven to 375 degrees F and line baking sheets with nonstick foil
- 2
Stir together all dry ingredients from flour through oats in a large mixing bowl
- 3
Make a well in center and add oil, molasses, egg, yogurt and vanilla
- 4
Stir liquid ingredients together in center of bowl, add walnuts and raisins, then stir everything together until you have thick smooth dough
- 5
Scoop dough using generously rounded tablespoons and shape into balls
- 6
Arrange 10 to 13 balls 2 1/2 inches apart on each baking sheet and press down slightly to make 3/4 inch rounds
- 7
Bake one sheet at a time on center rack for about 10 minutes or until cookies are set
- 8
Let cool on baking sheet for 3 minutes then transfer to wire rack to finish cooling
Tips
Toast walnuts in a dry skillet for 3-4 minutes to enhance their flavor and crunch before adding to the dough.
For extra soft cookies, slightly underbake them - they'll continue cooking on the hot pan after removing from oven.
Store cookies in an airtight container with a slice of bread to maintain their soft, chewy texture.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be shaped into balls and frozen for up to 3 months - bake directly from frozen adding 1-2 extra minutes
Best served at room temperature - allow to cool completely for proper texture
Common Mistakes
Avoid overmixing once flour is added to prevent tough cookies
Do not overbake as cookies continue cooking on hot pan after removal from oven
Substitutions
Dairy-Free Swaps
Vegan Options
mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes
Full guide →Gluten-Free Swaps
General Alternatives
cookies will be slightly less sweet with deeper flavor
Full guide →FAQ
Can I make these cookies without nuts?
Yes, simply omit the walnuts or substitute with additional raisins, chocolate chips, or dried cranberries for the same volume.
What if I don't have Greek yogurt?
You can substitute with regular plain yogurt, sour cream, or even applesauce in the same amount for similar moisture and tenderness.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to one week, or freeze baked cookies for up to 3 months.